Friday, January 2, 2015

Spicy squash & carrot curry

So we're in the middle of winter, some of you may be studying for exams, others may have made some health-related new years resolutions SO this is why I decided to kick off the year with a spicy, healthy and easy recipe. I love curries, especially the ones on Brick Lane Market in London or at Thai Metro. So I decided to make my own and came up with this bowl of colourful vegetable goodness:

What you need (makes one big pot of curry)
- 1 small butternut squash
- 4 carrots OR one sweet potato (I've tried both and it's equally delicious)
- 2 onions
- 1/2 chopped fresh red chili 
- 2 teaspoons of chopped fresh ginger 
- 2 tablespoons of coconut oil
- 2 cloves of garlic, crushed 
- 1 can of coconut milk
- 3 tablespoons of Thai green curry paste (use less if you don't like spiciness or use curry powder instead)
- salt & black pepper

Finishing touch:
- fresh coriander 
- a few lime wedges 

This recipe is a 'lazy' one since I use my mom's AGA (slow-cooking), but even if you don't have an AGA it will still work in a regular oven. 

Start by peeling & chopping the butternut squash, onions and carrots. Dice everything roughly into bite-size pieces. Next, take a large pan and melt the coconut oil in it, then add the ginger, chili, garlic and curry paste. After about a minute, add the onions and let them soften up. Lastly, add the squash and carrots, and stir everything. Add salt and pepper to taste and fry everything for a minute or two, making sure everything is mixed well. Open the can of coconut milk and add it to the mixture. 

Then, transfer everything to an oven-proof pot with lid (it's important that it has a lid so the curry doesn't dry out). I like to use black pottery. The oven should be around 180 degrees, I use the medium-heat oven of the AGA. Leave the curry in the oven for about an hour, but check regularly. The curry is ready when the squash and carrots are soft enough to eat, but not too soft. The coconut milk should be reduced a bit. Alternatively, you can also make this curry in a pan with lid and leave it simmer on low heat until ready. Add some hot water if there's not enough liquid. 

Put the curry in a nice bowl, add coriander and sprinkle with some lime juice. You can have this curry as a light lunch, or add some basmati rice or chicken for a more 'complete' meal. I made some halloumi to go with it and it was a surprisingly tasty combination, since the curry is sweet and spicy, and the halloumi is salty. 

This curry is so easy to make and if you make a big portion you can enjoy it for a few days. I love spicy food so I used a very spicy green curry paste which I got in Chinatown in London but you can use any kind you fancy. I love this recipe because it's light and super tasty. Let me know if you'll try this, or tag me on Instagram (athenadb) to show me your version of this curry! 

© whiskers & lions

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